BAKED PILLOWY SWEETPOTATO ROUNDS + CHIPOTLE MAYO
It’s Friday afternoon. What are you working on? I was working on perfecting sweet, creamy, toasty rounds of sweetpotatoes in our test kitchen. Why? Because nothing perks up a dreary Friday afternoon like sweepotatoes! If you cut them just right and baked them at 450ºF, you get a toasty brown outside and sweet, creamy inside. The inside of these bad boys were so creamy and sweet, it was almost like pie!
Sweetpotato Rounds
- 1 large sweetpotato (about 1 pound)
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon chipotle powder (optional)
Preheat oven to 450°F. Line a sheet pan with aluminum foil. Leaving the skin on, slice sweetpotatoes into 1/4-inch rounds. In a bowl, toss sweetpotatoes with oil, salt and chipotle powder, if using. Spread sweetpotato rounds onto pan in a single layer. Bake 15 minutes, turn rounds over and finish baking until slightly browned, about 7 more minutes. Eat alone or with chipotle mayo.
Chipotle mayo: Mix together 1/4 cup mayonnaise and 2 chipotle peppers in adobo sauce.